Journal
FOOD CHEMISTRY
Volume 298, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.202
Keywords
Soy sauce; Ultrasound; Soybean; Taste compound; Amino acid
Funding
- Special Fund for Science and Technology Development of Zhongshan [2018A1007]
- National Natural Science Foundation of China [31301538]
- National Key Research and Development Program [2016YFD0400700-05]
- Start-up Foundation for Advanced Talents of Jiangsu University [15JDG057]
- China Postdoctoral Science Foundation [2016M600380]
Ask authors/readers for more resources
Sonication can significantly enhance amino acids (AAs) release to accelerate maturation during short-term and low-salt soy sauce fermentation. Here, sonication was applied at 68 kHz (60 W/L/10 min/8 circles) to determine its effects on the taste during long-term and high-salt soy sauce fermentation. The possible mechanisms were explored by analyzing differences in enzymes profile, proximate indices, molecular weight distribution of peptides, AAs composition and microstructures of sonicated moromis and their controls. Sonication greatly elevated levels of organic taste compounds ranging from 8.4% to 22.2%, but lowered levels of NaCl (6.0%), peptides <= 1 kDa (5.2%), histidine (20.5%) and glutamic acid (3.4%). Compared to its controls, sonicated raw soy sauces also had a more harmonious and palatable taste. Increased enzymes' activities and formation of more surface area and reaction sites in sonicated moromis might be the possible mechanisms for sonication to elevate levels of taste compounds and sensory quality of soy sauce.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available